Avocado Shrimp Ceviche

Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make!  This is always a hit where it goes!

We also love these other recipes that have fresh avocado as an ingredient.  Italian Avocado Cucumber Salad, Berry Avocado Salad with Creamy Raspberry Dressing or Strawberry Avocado Spinach Salad.

Shrimp Ceviche Recipe

I was introduced to ceviche at a summer barbeque last summer.  I had never heard of ceviche before and was quite intrigued.  I always love something that involves fresh ingredients.  Shrimp, cucumber, tomato, cilantro, jalapeno, and red onions all get tossed to make this ceviche.  I decided to add some avocado to the mix and it turned out just as amazing as I remembered.  You add some fresh lemon, lime, and orange juice and all of the fresh ingredients really combine for amazing flavor.

What are the ingredients of ceviche?

  • 1 pound shrimp, cooked
  • 1/2 cup fresh lime juice
  • 2 roma tomatoes, chopped
  • 1/4 cup red onion, diced
  • 1 jalapeno pepper, chopped
  • 1/4 cup cilantro, chopped
  • 3 avocados, chopped

Is the shrimp cooked or raw?

Traditional ceviche consists of raw seafood tossed with an acidic marinade.  The marinade “cooks the fish.  Let it sit in the lime juice for 5 minutes until the shrimp turns opaque.

How long can you keep ceviche in the refrigerator?

I would store ceviche no longer than 48 hours.  Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor.

 

Avocado Shrimp Ceviche

4 from 3 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!

Ingredients

  • 1 pound shrimp uncooked and chopped
  • 1/2 cup fresh lime juice
  • 2 roma tomatoes chopped
  • 1/4 cup red onion diced
  • 1 jalapeno pepper chopped
  • 1/4 cup cilantro chopped
  • 3 avocados chopped
  • salt and pepper to taste

Instructions

  1. In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
  2. Add the chopped avocados and toss right before serving and salt and pepper to taste.
Nutrition Facts
Avocado Shrimp Ceviche
Amount Per Serving
Calories 244 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Cholesterol 191mg64%
Sodium 596mg25%
Potassium 607mg17%
Carbohydrates 10g3%
Fiber 7g28%
Sugar 2g2%
Protein 18g36%
Vitamin A 390IU8%
Vitamin C 19.4mg24%
Calcium 124mg12%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Seafood

Comments

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  1. It takes far longer than 5 minutes in the lime juice. Maybe you meant 5 hours? Even then, that is not really enough. If you want it for dinner, start it in the morning, go to work, then chop the rest of the ingredients and mix. Other than that timing, this is a good recipe.

  2. I made shrimp cerviche. Left shrimp overnight in lime/lemon juice and shrimp doesn’t appear opaque. What can I do?

    1. In my experience and being Mexican, so this is a típica dish, you must add salt along with the lime to the shrimp to help “cook” them. Lime alone doesn’t do much of the trick. Good luck!

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